*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet-tart apples and pomegranates are complemented by a homemade poppy seed dressing that you can make ahead for convenience. Because both pomegranates and apples both have symbolic significance for the Jewish New Year, you should serve this salad for lunch on Rosh Hashanah, when guests appreciate a light meal after the previous night's often heavier holiday meal. It's also a fitting addition to Sukkot or Thanksgiving menus.

Because this is a simple salad, you'll want the best ingredients possible. Seek out your favorite local apple varieties to showcase. Choose a pomegranate that is firm and heavy for its size, with a leathery, unwrinkled skin.

Poppy seeds can go rancid quickly, so taste yours before you add them to the salad dressing.

The original recipe made a rather large amount of dressing, and more than needed for several salads. We halved the ingredient quantities for the salad dressing, and still had plenty left over. If you're entertaining a large crowd and want more dressing, you can multiply the quantities, just be sure to scale up the lettuce and apple quantities too (unless your pomegranate is small, you should have plenty of seeds, even if you make a bigger salad.)

Steps to Make It

Note: while there are multiple steps to this recipe, this salad is broken down into workable categories to help you better plan for preparation and cooking.

Make the Dressing

Gather the ingredients.

​The Spruce Eats / Diana Chistruga

In a blender or mini food processor, combine the vinegar, sugar, salt, mustard, and onion. Pulse several times until well blended. With the machine running, slowly add the oil in a thin stream and blend until emulsified.

​The Spruce Eats / Diana Chistruga

Pour dressing into a jar or cruet. Add the poppy seeds and shake well to combine. Store in the refrigerator, shaking well before serving.

​The Spruce Eats / Diana Chistruga

Make the Salad

Gather the ingredients.

​The Spruce Eats / Diana Chistruga

Place the lettuce in a large bowl or arrange on a deep, wide serving platter.

​The Spruce Eats / Diana Chistruga

Sprinkle with the pomegranate seeds and add the apple slices or cubes.

​The Spruce Eats / Diana Chistruga

Just before serving, drizzle with about 1/4 of the poppy seed dressing and toss gently. Serve the remaining dressing on the side so guests can add more if desired.

​The Spruce Eats / Diana Chistruga

Tip

The dressing can be made a day in advance and stored in the fridge until it's time to serve.